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Mark Schewe Braised Beef Neck Empanadas. Black Bean Puree, Cilantro, Salsa Verde, Crema. -16-. Ozark Forest Shiitake & Oyster Mushroom Salad. Field Spinach & Arugula, Warm Bacon Vinaigrette, Toasted Pecans, Baetje Farms Goat Cheese. -14-. Beef Carpaccio. Truffle Whip Cream, Shaved Cured Duck Egg Yolk, Haus Crostini.
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SUPPLIES: – – Farm to Table
SUPPLIES: Farm to Table – –
www.farmhausrestaurant.com, Dine-In Menu, Farmhaus Restaurant | Farm to Table
Agriculture and Food
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